Pork Belly Burnt Ends
Course: Appetizers u0026amp; Snacks, Grilling u0026amp; BBQ
Servings
6
servingsPrep time
10
minutesCooking time
5
hoursCalories
798
kcalTotal Carbs
8.5
gramsNet carbs
1.5
gramsFat
80
gramsProtein
14.5
gramsI love burnt ends from beef brisket, but my new favorite is making them with pork belly. You get everything wonderful about burnt ends – the smokiness and caramelized bark, with the succulent, melt in your mouth texture of pork belly. I’m not sure where I got the idea for this recipe, but given my fondness for Jeff Phillips’ recipes, the inspiration probably came from his site, smoking-meat.com.
Ingredients
2 lbs pork belly, skin removed (approx 1 kg)
1/3 cup keto BBQ rub (50g)
1/4 cup keto BBQ sauce (60mL)
1 TB keto honey (15mL)
Directions
- Cut pork belly into cubes, approximately 1.5 inches in size (3.5 cm) and coat with my keto BBQ rub (linked in ingredients). This is easiest to do in a ziploc bag.
- Arrange pork belly cubes on a wire cooking rack or vegetable grill tray and smoke in a smoker set to 225F – 240F (110C) for 4 hours. I recommend apple wood or cherry wood for the smoke.
- At this point, you can pause the cooking overnight or longer, as finishing the pork belly doesn’t require smoke.
- Optional step: if you want absolutely “melt in your mouth” tender burnt ends, cook the smoked pork belly sous vide at 170F (77C) for 4 hours before glazing.
- Place pork belly into a baking dish or disposable aluminum pan. Combine my keto BBQ sauce (linked in the ingredients) with keto honey (I recommend the Wholesome Yum brand linked to in the ingredients) and brush on to pork belly.
- Return to smoker or cook in oven at 240F (115F) for an hour or until the glaze has a lacquered appearance.
Recipe Video
Notes
- Macros are based on a serving size of 3 burnt end “cubes”.
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Great recipe. Can’t wait to try it.
FYI, it looks like the keto honey link directs to the bbq sauce page.
Fixed. Thanks for the catch.
Thanks for this recipe Steve! I ran around yesterday to get all the ingredients and could not locate the ancho however found a Spice House Chili Powder that had ancho as the first ingredient, cumin, garlic, Mexican oregano, cayenne, and chili flakes. I could definitely smell the oregano but went with it figuring it was a small taste alteration. I have put my pork belly in the oven vs grill so it will be interesting to see how it comes out .. low and slow. The rub tastes delish dry and I like the spice level. Will be making the b’que sauce next. Now the wait until it’s done!
How did it turn out in the oven? I’m very curious….
Devon in Kelowna, BC